In this video you will learn how to make a classic chocolate dessert called petit pots de crème au chocolat which in fact are just baked chocolate custards decorated with whipped cream and toasted almonds. it is a simple dessert to make at home and trust me that velvety chocolate texture with whipped cream is delicious.
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🧅🥕INGREDIENTS🥕🧅
Enough for 4 large ramequins or 6 small ones
500 ml (2 cups) whole milk
1 vanilla bean (seeds scraped)
3 whole eggs
130 (4.5 oz) grams caster sugar
100 grams (3.5oz) chocolate (60 to 70 percent cocoa content)
2 tablespoon pure cocoa powder (optional if you want a darker and more intense chocolate flavor)
For the whipped cream:
250 ml (1cup) heavy whipping cream mixed with 25 grams (0.8 oz) powdered white sugar (you can use white caster sugar too)
Topping:
a few tablespoon of grated chocolate
2 tablespoon toasted almonds
Cooking time: 35 minutes to 50 minutes depending on how large your ramequins are adn how much custard you are cooking. the smaller the ramequins the shorter the cooking time.
Note: once the crème are cooked are cooked leave to cool down first at room temperature then in the fridge for 2 hours.
To make the liégeois chocolate dessert:
Once cool down, remove the crust that has formed on top of each crème. mix the chocolate with a fork to make it smooth then top with cream and decorate.
Tip: to avoid having a thick crust forming on top of the pot de crème, make sure you discard as much foam as you can before pouring the custard mix in the ramequins and place a large piece of baking paper on top of the pudding while they are cooking to avoid the top to dry. (optional)
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UTENSILS AND COOKWARE STARTER KIT:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school of food and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: